Lauren of North Carolina tries to create delicious healthy recipes that are easy to make. This recipe has NO added sugar, but OH SO GOOD! The nutty coconut crust has a definite nutty flavor, very sturdy, & easy to make, plus goes really well with the coconut flavor. You can find many more of these tasty recipes at Lauren’s great website by visiting her at: www.healthyindulgences.blogspot.com.

Ingredients

Serves 10

Nutty coconut crust:
• 1/3 cup unsweetened coconut
• 1/3 cup pecan halves
• 1/3 cup blanched slivered almonds
• ¼ cup gluten-free oat flour
• ¼ cup buckwheat flour
• 2 tablespoons unsalted butter, preferably organic
• 2 tablespoons NuNaturals Sweet Health Erythritol Crystals
• 1/8 teaspoon fine sea salt

Coconut custard filling:
• 1 teaspoon plain gelatin powder
• 2 cups unsweetened coconut milk
• ½ cup plus 1 TBLSP NuNaturals Sweet Health Erythritol Crystals
• Pinch of sea salt
• 4 tablespoons arrowroot starch
• 3 large egg yolks
• 1 cup unsweetened shredded coconut
• 1/8 – 1/16 teaspoon NuNaturals Pure Stevia Extract Powder
• 1 teaspoon pure vanilla extract
• 1 teaspoon imitation coconut extract

Stabilized whipped cream topping:
• 2 cups heavy cream, preferably organic
• 2 tablespoons NuNaturals Sweet Health Erythritol Crystals
• 1/16 teaspoon NuNaturals Pure Stevia Extract Powder
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon imitation coconut extract
• ½ cup unsweetened shredded coconut, toasted

Directions

Nutty coconut crust:
Preheat oven to 350 degrees. Add all crust ingredients except butter to food processor.Mix with short pulses, then high to fine texture. Mixture may be bit clumpy. Melt butter & add to mixture. Mix with fork, then pat into round ball. Press dough into bottom 10 in. pie plate. Bake 12 minutes, then cool crust completely.

Coconut custard filling:
In small bowl, sprinkle gelatin over ¼ cup cold water. Let gelatin mixture stand 5 min. Separate the yolks from eggs, & add yolks to bowl with vanilla extract. Slowly whisk the arrowroot starch to yolks to make thick paste. Whisk vigorously removing any clumps. Add the coconut milk, erythritol, gelatin mixture, & salt to sauce pan over med. Heat. Bring to boil for 3 minutes, stirring occasionally. Remove the coconut milk mixture from heat, slowly add ¼ of hot coconut milk mixture to egg yolk & arrowroot paste, whisking constantly. Add the entire milk-egg yolk mixture to saucepan, and keep stirring until it bubbles again (about 1 min) until consistency of thick pudding. Remove from heat to bowl with shredded coconut, stevia and coconut extract. Mix all together quickly and let filling stand 15 min. Scrape into pie crust & place in fridge approx. 4 hours or overnight covered.

Stabilized whipped cream topping:
Toast unsweetened coconut 7-10 min. even layer on cookie sheet at 350 degrees. Stir occasionally until browned. Once filling has cooled, add cream & sweetener to bowl. Whip cream to stiff peaks, and beat in extracts until mixed. Scrape cream into gal. sized plastic bag to make piping bag. Snip corner and pipe cream around border of pie working toward center of pie covering completely. Sprinkle toasted coconut all over the top of pie.

Submitted by Mitch on Tue, 07/12/2011 - 15:04